8 oz chocolate, chopped
1/2 cup cocoa powder
2 cups water
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
put chocolate and cocoa in a blender. Bring 2 cups water and sugar to simmer in saucepan, stirring until sugar dissolved. Pour hot sugar syrup into the chocolate blender, cover and pulse until the mixture is smooth but not foamy. Add the extracts and salt and pulse to combine. Refrigerate until very cold.
Whisk the chocolate mixture and transfer to a ice cream maker and freeze according to ice cream maker instructions.
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